Cheeseburger Skillet (One Pan Cheesy Beef and Macaroni)

Cheeseburger skillet takes everything good about a cheeseburger and turns it into a one pan pasta dinner. Seasoned ground beef, onion, a tangy ketchup and mustard sauce and a heap of melted cheddar come together with macaroni that cooks right in the pan.

It is the homemade answer to the boxed version, and it tastes far better. Real cheese, real beef and a sauce you can adjust to your family’s taste, all in about 35 minutes.

Top it with diced pickles and tomatoes and it really does taste like a burger in a bowl. Kids love it, and it reheats well for lunches.

Why this recipe works

• Beef browned hard. Letting the ground beef sit and crust before breaking it up gives the whole dish a grilled burger flavor.
• Burger condiments in the sauce. Ketchup, yellow mustard and Worcestershire build that unmistakable cheeseburger taste right into the cooking liquid.
• Pasta cooked in the skillet. The macaroni absorbs seasoned broth and releases starch that thickens everything into a creamy sauce.
• Milk for creaminess. A cup of milk in the cooking liquid makes the finished sauce smooth and rich without any flour or cream cheese.
• Cheese added off the heat. Stirring the cheddar in after the burner is off keeps it silky instead of grainy or stringy.
• Cold toppings for contrast. Diced pickles, tomatoes and green onions add crunch and brightness that keep the dish from feeling heavy.

Ingredients you’ll need

Exact amounts are in the recipe card. Here is what matters about the main players.

• Ground beef. One pound of 85 percent lean. Enough fat for flavor, not so much that the pan is greasy.
• Onion and garlic. One yellow onion and two cloves of garlic. The onion softens into the sauce like grilled onions on a burger.
• Ketchup, yellow mustard, Worcestershire and tomato paste. The burger flavor squad. The tomato paste adds depth without making it taste like tomato sauce.
• Beef broth and milk. The cooking liquid for the pasta. The milk turns it creamy.
• Elbow macaroni. Two cups, about 8 oz, uncooked. Small shells also work.
• Sharp cheddar. Two cups shredded from a block. It melts smoother and tastes bolder than the bagged kind.
• Toppings. Diced dill pickles, chopped tomato and sliced green onions. Optional, but they make it taste like a real burger.

Ingredient notes and smart substitutions

Ground beef

Beef at 85 percent lean is the sweet spot. If you use 80 percent, drain most of the fat after browning. Leaner 93 percent beef works but add a tablespoon of oil to the pan.

Ground turkey or chicken swap one to one and should be cooked to 165°F. Plant based ground crumbles work at the same weight with a splash more broth.

Pasta

Elbow macaroni is classic. Small shells, cavatappi, rotini or ditalini swap one to one by weight and cook in about the same time. Whole wheat pasta needs 2 to 3 extra minutes and a splash more liquid.

Cheese

Sharp cheddar gives the boldest flavor. American cheese, cubed, melts the creamiest and tastes most like a diner burger. Use a mix of 1 cup cheddar and 4 slices of American for the best of both. Colby Jack and Monterey Jack are mild, melty alternatives.

Milk

Whole milk is best for creaminess. Two percent works. For extra richness, replace the milk with 3/4 cup half and half. Unsweetened oat milk is the best dairy free swap.

Condiments

Yellow mustard is the burger standard, but Dijon works with a slightly sharper taste. If your ketchup is very sweet, cut it to 1 1/2 tablespoons and add a teaspoon of apple cider vinegar. Barbecue sauce can replace the ketchup for a smoky version.

Broth

Beef broth gives the meatiest flavor. Chicken broth is fine at the same amount. If you use bouillon, reduce the added salt by half and taste at the end.

How to make it

1. Brown the beef

Heat a large deep skillet or Dutch oven over medium high heat. Add the ground beef in a single layer and let it cook undisturbed for 3 to 4 minutes until browned on the bottom. Break it up and cook until no pink remains and it reaches 160°F, about 4 minutes more.

Spoon off all but about 1 tablespoon of fat.

2. Cook the onion and garlic

Add the onion and cook 4 minutes until softened. Stir in the garlic and cook 1 minute. Season with salt and pepper.

3. Add the burger sauce

Stir in the ketchup, mustard, Worcestershire and tomato paste. Cook for 1 minute, stirring, so the paste darkens slightly and everything coats the beef.

4. Add liquid and pasta

Pour in the beef broth and milk. Add the dry macaroni and stir well, scraping the bottom of the pan. Bring to a boil.

5. Simmer until tender

Reduce the heat to a steady simmer, cover and cook 10 to 12 minutes, stirring every 3 to 4 minutes so the pasta cooks evenly and does not stick.

The pasta is done when it is tender and most of the liquid has thickened into a sauce. If the pan looks dry before the pasta is cooked, add 1/4 cup of broth or water.

6. Melt in the cheese

Turn off the heat. Stir in 1 1/2 cups of the cheddar until melted and creamy. Sprinkle the remaining 1/2 cup on top, cover and let stand 2 to 3 minutes until melted.

7. Add the toppings

Scatter diced pickles, chopped tomato and green onions over the top. Serve straight from the skillet with extra ketchup and mustard on the side.

Common mistakes and how to fix them

Pasta stuck to the bottom. The heat was too high or the pan was not stirred. Keep the simmer gentle and stir every few minutes, scraping the bottom.

Curdled or grainy milk. The liquid boiled hard for too long. Bring it to a boil only briefly, then drop to a simmer. Whole milk is more stable than skim.

Soupy skillet. The pasta needed a couple more minutes to release its starch. Simmer uncovered for 2 to 3 minutes and it will tighten. It also thickens as it sits.

Greasy sauce. The beef fat was not drained. Leave about a tablespoon and spoon off the rest.

Stringy cheese. The cheese hit boiling liquid or was pre shredded. Turn off the heat first and use cheese grated from a block.

Timing and make ahead plan

Plan on 35 minutes total. Prep is about 10 minutes and cooking about 25, with most of the cooking time being a covered simmer.

To get ahead, brown the beef with the onion, garlic and condiments up to 2 days in advance and refrigerate it. On the night, reheat the mixture, add the broth, milk and pasta and simmer as directed.

Shred the cheese and dice the pickles and tomato in the morning. Store them covered in the refrigerator.

The finished dish reheats well for 3 to 4 days, though the pasta continues to absorb sauce. Keep a little extra broth on hand for reheating.

For lunches, portion the cooled skillet into individual containers with the pickles and tomatoes packed in a separate small cup. The pasta reheats in about 2 minutes and the toppings stay cold and crunchy.

Tips for the best cheeseburger skillet

Use a wide pan. A 12 inch deep skillet or a Dutch oven gives the beef room to brown and the pasta room to cook evenly.

Shred cheese from a block. Bagged shredded cheese is coated in starch that can make the sauce slightly gritty.

Do not skip the toppings. Cold pickles and tomatoes against warm cheesy pasta are what make this taste like a cheeseburger rather than a beef pasta.

Taste before the cheese goes in. Adjust salt, add a little more mustard for tang or a spoonful more ketchup for sweetness.

Let it rest 5 minutes before serving. The sauce clings to the pasta better once it settles.

Keep the simmer gentle once the milk is in. A hard boil can cause the milk to separate.

Season the beef while it browns, not after. Salt and pepper added to the raw meat in the pan seasons it the way you would season a burger patty, and the flavor carries through the whole dish.

Dice the pickles small, about the size of a pea. Big chunks of pickle dominate a bite, while small pieces spread that tangy crunch evenly across the skillet.

If you like a crusty top, slide the skillet under the broiler for 2 minutes after the final cheese goes on. The cheese bubbles and browns in spots, similar to the edge of a smash burger. Make sure your skillet handle is oven safe first.

Variations

Bacon cheeseburger skillet. Cook 4 slices of chopped bacon first, remove it and brown the beef in the fat. Crumble the bacon on top with the toppings.

Spicy cheeseburger skillet. Add a diced jalapeño with the onion and use pepper jack for half the cheese.

Mushroom Swiss skillet. Sauté 8 oz of sliced mushrooms after the beef and swap the cheddar for Swiss. Skip the ketchup and add a teaspoon of Dijon.

Big burger sauce version. Stir 1/4 cup mayonnaise and 2 tablespoons of pickle relish into the finished skillet for a sauce that tastes like a drive through burger.

Turkey burger skillet. Use ground turkey cooked to 165°F and chicken broth for a lighter version.

Equipment that makes this easier

A 12 inch deep skillet with a lid or a 5 quart Dutch oven is the right size. Heavy pans distribute heat evenly so the pasta on the bottom does not scorch.

A flat edged wooden spoon scrapes the bottom clean during stirring. A box grater makes fast work of the cheese.

An instant read thermometer confirms the ground beef reaches 160°F, though cooking until no pink remains gets you there.

Scaling up or down

To halve, use 1/2 lb beef, 1 cup macaroni, 1 1/4 cups broth and 1/2 cup milk in a 10 inch skillet. Check the pasta at 9 minutes.

To double for a crowd, use a 7 quart pot and brown the beef in two batches so it browns rather than steams. The pasta stage takes 13 to 15 minutes with the extra volume, so stir more often.

When doubling, start with slightly less than double the liquid, about 4 1/2 cups broth and 1 3/4 cups milk, and add more only if the pan looks dry.

What to serve with it

This is a full meal in one pan, so keep the sides light. A simple green salad or a cool coleslaw is all it needs. Sliced cucumbers with a little vinegar are also a nice contrast.

Garlic bread or toasted buns are fun for scooping. For a burger night feel, set out ketchup, mustard, extra pickles and hot sauce.

If your family loves this kind of dinner, one pot chili mac uses the same method with chili spices, and tater tot casserole is another beefy favorite.

The two week fall weeknight meal plan slots this skillet right in, and a classic meatloaf with brown sugar glaze scratches the same comfort itch when you have more time.

How to store, freeze and reheat

Refrigerator. Cool and store in an airtight container for up to 4 days. Keep the fresh toppings separate.

Freezer. Freeze in portions for up to 3 months. The pasta softens slightly after thawing but the flavor holds. Thaw overnight in the refrigerator.

Reheating. Warm on the stovetop over medium low heat with a splash of broth or milk, stirring until heated through to 165°F. In the microwave, cover and heat in 90 second bursts, stirring between each and adding a spoonful of liquid.

Leftover ideas

Spoon leftovers into a baking dish, top with extra cheese and crushed potato chips and bake at 375°F for 20 minutes for a crunchy topped casserole.

Warm a scoop and pile it into a toasted bun or a lettuce wrap with pickles for a sloppy cheeseburger sandwich.

Stuff it into halved bell peppers, top with cheese and bake at 375°F for 25 minutes.

Nutrition notes

One serving, about a sixth of the skillet, lands roughly between 500 and 600 calories, with 30 to 35 grams of protein and 25 to 32 grams of fat. The estimate shifts with the leanness of the beef, the type of milk and how much cheese goes on top.

To lighten it, use 93 percent lean beef or ground turkey, cut the cheese to 1 1/2 cups and add a diced bell pepper or a couple of handfuls of spinach to stretch the portions.

Frequently asked questions

What is in a cheeseburger skillet?

Ground beef, onion, garlic, a sauce of ketchup, mustard and Worcestershire, elbow macaroni cooked in beef broth and milk, and melted cheddar. Pickles and tomatoes on top complete the burger flavor.

Can I make cheeseburger skillet with ground turkey?

Yes. Use 1 lb ground turkey, add a tablespoon of oil to the pan and cook it to 165°F. Chicken broth works well in place of beef broth.

Why did the milk curdle in my skillet?

The liquid boiled too hard. Bring it to a boil only briefly, then reduce to a gentle simmer. Whole milk is more stable than lower fat milk.

Can I make this ahead of time?

You can brown the beef with the aromatics and condiments up to 2 days ahead and finish with the liquids and pasta on the night. The cooked dish also keeps 4 days in the refrigerator.

Can you freeze cheeseburger skillet?

Yes. Cool it, portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to 165°F. Add fresh toppings after reheating.